F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Rigatoni with Sea Bass and Tomatoes
© John Kernick

Rigatoni with Sea Bass and Tomatoes

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY

Marc Vetri uses oversize paccherri for this seafood pasta, but rigatoni works just as well with the juicy tomato sauce and fish.

  1. 12 ounces rigatoni
  2. 1/4 cup extra-virgin olive oil
  3. 2 small onions, finely chopped
  4. 2 large garlic cloves, thinly sliced
  5. 1/2 teaspoon crushed red pepper
  6. One 28-ounce can peeled Italian tomatoes, chopped, juices reserved
  7. 1 cup bottled clam juice
  8. 1 pound skinless fish fillets, such as sea bass, halibut, snapper or swordfish, cut into 3/4-inch dice
  9. Salt
  10. 1/4 cup chopped flat-leaf parsley
  1. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta.
  2. Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onions and garlic and cook over moderate heat until softened, about 5 minutes. Add the crushed red pepper and tomatoes with their juices and bring to a boil. Cook over moderately high heat, stirring occasionally, until the sauce is very thick, about 8 minutes. Add the clam juice and simmer until the sauce is thickened and slightly reduced, about 5 minutes. Season the fish with salt and stir it into the sauce. Simmer for 2 minutes, until the fish is nearly cooked through.
  3. Add the rigatoni to the sauce along with the parsley and cook for 1 minute, stirring to coat the pasta. Serve right away.

Suggested Pairing

Juicy, light-bodied Dolcetto.

You Might Also Like

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.